A couple of links for lovers of kimchi, beer and other fermented foods

This is one of those rare non-recipe posts. But I just wanted to share a couple of links I came across on fermentation, a topic I’ve become quite interested in lately. While fermentation, broadly the (intentional) transformation of food by microorganisms, is one of the oldest forms of preservation and at the heart of much commercial food production – think beer, miso, cheese, jamon, soy sauce, kimchi, yogurt and on and on – it is now rarely practiced at home except to make the occasional pickle.

Fortunately, this ancient culinary art is undergoing quite a revival, especially in the US, led by people like Tara Whitsitt, featured in this great New York Times article. And Sandor Katz, author of a number of books on the subject, including The Art of Fermentation. Check out this highly highly informative and entertaining video of a talk he gave last year:

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